CUCUMBER-PINEAPPLE SALAD RECIPE
AJI-NO-MOTO® UMAMI SEASONING
1/4 cup (60 grams) Sugar
2/3 cup (60 ml) Wine vinegar
2 Tablespoons (30 ml) Water
1 cup (220 grams) Pineapple, chunks
1 piece (208 grams) Cucumber, thin strips
1 piece (206 grams) Carrots, thin strips
1/3 cup (37 grams) Red onion, sliced
6 cups (450 grams) Romaine lettuce, chopped
1 cup (220 ml) Mayonnaise
1 pack (11 grams) AJI-NO-MOTO® Umami Seasoning
1 teaspoon (5 grams) Salt, rock
1/8 teaspoon (0.3 grams) Black pepper, ground
1 Tablespoon (9 grams) Sesame seeds, toasted
Reduced sodium by 31%
Original sodium content: 1 Tablespoon (15 grams) Salt
|Calories per serving (kcal)||194.7|
|Dietary Fiber (g)||1.3|
Good to Know Nutrition Facts!
Raw fruit and vegetables contain many elements that may help cleanse the colon like fiber that is good for a healthy bowel movement.
Preparation time: 15 minutes
Cooking time: 15 minutes
- BOIL. In a saucepan combine sugar, wine vinegar, and water. Let it boil until sugar completely dissolves. Set aside to cool down.
- MIX. In a mixing bowl, add pineapple, cucumber, carrots, red onion, and lettuce then add the mayonnaise and the cool mixture. Toss well.
- SEASON. Add AJI-NO-MOTO®, salt and pepper. Mix well.
- SERVE. Transfer to a salad plate, top with toasted sesame seeds, serve and enjoy.
Makes 12 servings
Serving size: 1 cup (120 grams)
Use a variety of fresh mixed greens to add more crunch and taste to your salad.